Chibuku continues to ferment in the packet producing bubbles of carbon dioxide. For a light,

crispy batter for your fish, substitute Chibuku for water in the recipe.

Yeast in the beer will continue to feedonthe flourusedinthebatter,producing bubbles. A very light
batterwill result. As a bonus, very little beer is needed.There will be plenty left over for the cook

to drink.

Use plain flour. Add a pinch of salt and soda. Mix with enough
Chibuku tomake a coating batter.

75g of flour and about 100ml of Chibuku should coat at least 2
large fillets of Chambo.
For the best results, soak fish fillets in milk; drain; coat in flour; dip in batter and deep fry in very hot oil.